THE world’s hottest chilli pepper does not come from a tropical hot spot where the locals are impervious to its fiery heat but a smallholding in deepest Dorset.
Some chillis are fierce enough to make your eyes water. Anyone foolhardy enough to eat a whole Dorset Naga would almost certainly require hospital treatment.
Aktar Miha, from the Indus Bangladeshi restaurant in Bournemouth, said that even in its home country the naga chilli was treated with respect. “It is used in some cooking, mainly with fish curries, but most people don’t cook with it. They hold it by the stalk and just touch their food with it,” he said.
“It has a refreshing smell and a very good taste but you don’t want too much of it. It is a killer chilli and you have to be careful and wash your hands and the cutting board. If you don’t know what you are doing it could blow your head off.”
Scoville Heat Units
Pure capsaicin: 15m to 16m
US Police-grade pepper spray: 5m
Dorset Naga: 923,000
Red Savina habanero: 577,000
Scotch bonnet: 100,000-325,000
Jamaican hot pepper: 100,000-200,000
Cayenne pepper: 30,000-50,000
Jalapeno pepper: 2,500-8,000
Tabasco sauce: 2,500
Pimento: 100 to 500
Bell pepper: 0